4 tablespoons organic olive oil
1 chopped organic shallot
3 finely chopped organic garlic cloves
1 cup organic vegetable broth
1 18.3 oz jar of organic diced tomatoes (I use Jovial from Italy)
1 teaspoon sea salt
1 tablespoon organic lemon or lime juice (Volcano. Amazon)
1 teaspoon organic Italian seasoning (Frontier co-op.
Organic crushed red pepper if desired
1 cup Kite Hill sour cream
1 – can or box organic cannellini beans (Jack’s Quality. Thrive Market)
In a sauce pan saute shallot and garlic until soft. Add all the rest of the ingredients and stir. Blend the soup in a blender. Put back in pot, heat and serve. Can garnish with dried or fresh chives or fresh basil.
